Combine flour, baking soda, and salt in a medium bowl and whisk to blend evenly.

In a large bowl, combine softened butter with both sugars and vanilla extract. Mix until smooth and slightly fluffed.

Mix in honey. Add the egg and mix until well incorporated.

Add the flour mixture to the butter mixture all at once and stir until most of the flour is absorbed. Before all the flour is combined, add chocolate chunks and continue folding them in.

Cover the dough with plastic wrap and refrigerate for 8-24 hours.

Preheat your oven to 350°F and line two large cookie sheets with parchment paper.

Use a 1.35-oz cookie scoop to portion dough and roll into smooth balls. If too hard after chilling, let stand at room temperature for 20-30 minutes.

Place the dough balls onto the baking sheets spacing them 2 inches apart. Press a few extra chunks of chocolate on top of each ball.

Bake 6 cookies per baking sheet for 9-11 minutes until puffed and golden around the edges but still soft in the middle. If making smaller cookies, bake for 8-10 minutes.

Let cookies cool on the trays for 2 minutes before transferring them to a wire rack to finish cooling. Sprinkle flaky sea salt on top while still warm if desired.